Wednesday, January 12, 2011

If you have a large blender, put the whole can of cream of coconut into the blender, then fill the can with pineapple juice and add to blender. Fill the remaining blender with ice and blend until smooth. If you have a small blender then just do half batches at a time. Continue to add ice until the sweetness is just right for your taste. If you don’t add enough ice it is very sweet! Enjoy

Place chili pastes in bowl and add water. Mix the remaining ingredients together to make a thin mixture. Put shrimp in marinade and refrigerate overnight. Place shrimp on skewers, 4 pieces on each skewer, and grill.

In a medium to large soup pot, bring to medium heat, add olive oil chopped lobster bodies, sauté for about 90 seconds, add garlic, ginger, lemongrass and lime leaf, sauté another minute, add tomato paste, celery, onion and carrots, sauté another minute. When all ingredients have had a chance to become translucent, add water. Reduce your new “lobster stock” by at least half, this is where you will get maximum flavor, you can choose to add a small amount of lobster base if you have some available.

Once your stock has been reduced by half, you will add your heavy cream and your coconut milk, bring to boil and turn to low and simmer 30 minutes, add basil and simmer for another 10 minutes.

To thicken your soup slightly you will want to use a cornstarch “slurry”, take about a quarter cup of cornstarch and mix it with a little bit of water until you get a nice white paste, add this to your simmering bisque, very important that the soup is still rolling or simmering when adding your starch. Mix thoroughly, season with fish sauce and salt, season to your likening, strain soup through a fine mesh strainer and serve with some chopped chives and croutons.

4# or 4piece of 2.5” cut kosher short rib, bone in. (You can use boneless as well)

3 ribs celery, rough chop

1 onion peeled and rough chop

1 carrot, peeled and rough chops

2 oz fresh ginger root, rough chop

4 stalk lemongrass, rough chop

6 clove garlic, crushed

8 pc kaffir lime leaf (can use zest of 1 1/2 limes)

1 tsp coriander seeds

1tsp whole black pepper

9 pc whole star anise (buy at chinese market)

3 qt beef or veal stock (beef bouillon will do as well)

2 tbl olive oil Salt and pepper

Method:Season ribs with a nice dusting of kosher salt and black pepper. Bring a medium to large, low sided sauce pot, (at least 6” deep) to medium heat, add olive oil, add seasoned beef, searing each side for about 30-45 seconds, or until a nice golden color. Remove meat and set to side, keeping pot on medium high heat, add carrot, celery, onion, lemongrass, garlic, ginger, lime leaf, and dry seasonings, coriander, black pepper and star anise, sauté all ingredients for about 1-2 minutes, until translucent, place ribs back on top of vegetables, and add 3 qt beef stock, make sure to cover beef with liquid, bring to a simmer and turn to low heat, cooking about 2 hours, or until meat is tender and falling off the bone. When finished cooking, remove meat from stock, you can save the stock for Kalbi sauce (substitute for water) or discard, you can also at this time remove bones from rib, you may want to trim and rib cartilage that may remainPlace meat on a plate at room temp to rest for about 10 mins, then place warm ribs into your warm *Kalbi sauce to and simmer on very low for about 5 mins to coat your short ribs*see recipe belowKalbi Glaze

2 cups aloha low salt shoyu (soy sauce)

2 cups water or Rib stock

2 cups granulated sugar

1 tbl fresh chopped ginger

1 tbl sesame oil

1 tbl toasted white sesame seeds

½ cup chopped green onion

2 tbl cornstarch

3 tbl water

Method:

In a small sauce pot, combine sugar, shoyu, and stock/water, ginger, and sesame oil, bring to a simmer, in a separate small container, combine cornstarch with water to make a “slurry” thickening agent, slowly whisk in “slurry” while sauce is boiling, it will thicken almost instantly, add green onions and set to side. If it is too thick, use a little water to thin.

*Less sugar will give you a more robust soy flavor is you don’t like it too sweet.

Rinse and pat dry 4 Halibut. Lay on clean work area. Season each piece with the salt, pepper, and cayenne. Beat eggs and water in small bowl. Dip halibut into flour, remove excess flour. Then dip halibut into egg mixture and then press halibut into macadamia nuts. Heat pan with oil to med heat. Cook 4 minutes on each side.

Make the polenta: Bring the broth to a boil in a saucepan over medium-high heat. Gradually whisk in the polenta and cook, whisking, until thick and creamy. Season with salt and pepper and stir in the sage and pineapple. Brush a 9-inch square baking dish with vegetable oil; add the polenta and spread evenly. Press a piece of plastic wrap on the surface of the polenta and refrigerate until firm, at least 1 hour.

Make the sauce: Melt the butter in a small skillet over medium-low heat and cook until brown flecks appear. Remove from the heat and stir in the pineapple.

Preheat a grill or grill pan to medium and brush with vegetable oil. Cut the polenta into 12 squares and grill until marked, 2 to 3 minutes per side.

Using a mixer – cream butter and sugar together. Mix dry ingredients in a separate bowl

Add egg into wet mixture then add in dry ingredients, mix at low speed.. Fold in sour cream to the mix and reserve. Place sliced pineapple in a 4 oz. Non-stick loaf pan and spread soft butter inside. Pour batter into about half of the pan and tap the side of the pan to make the batter even. Bake for at least 20 minutes in pre heated oven at 300 degrees

Dark Rum Sauce:

1 tbsp. unsalted butter

1 tbsp. granulated sugar

1tsp. brown sugar

Dash of cinnamon

2 tbsp. corn syrup

2 tbsp. Dark rum

1/2 cup heavy whipping cream

Method:

In a pot – place butter, sugar, corn syrup, cinnamon and bring to a boil

Add rum – flame to burn off alcohol

Slowly whisk in cream, keep warm and reserve

To Plate:

Place upside down cake in the center of the place and glaze with the sauce over the top. Place Macadamia Nut Ice Cream on the cake and sprinkle with toasted coconut flakes